Begin by cutting the cucumbers in half lengthwise and scrape out the seeds if desired. Slice into half-moon shapes and sprinkle with sea salt. Let drain for 30 minutes.

Soak the sliced red onions in cold water for 10-15 minutes if you want to mellow their flavor.

After 30 minutes, pat the cucumbers dry with paper towels to remove excess moisture.

In a medium bowl, whisk together the white wine vinegar, extra virgin olive oil, honey, and black pepper until well blended.

Add the drained cucumbers, optional drained onions, and chopped mint to the vinaigrette. Toss everything gently to coat.

Cover with plastic wrap and refrigerate for at least 20 minutes or up to 12 hours to let the flavors meld.

Serve chilled as a side dish or enjoy as a light lunch.